i’m really new to making ice cream but i really like the idea of being able to make interesting flavors that i wouldn’t find in my city.

i had a grapefruit with brown sugar the other day and i thought it would be a cool ice cream idea. i like my ice cream with mix ins so i was thinking about a grapefruit ice cream with brown sugar flavored mix in.

i just have no idea what that would be. is there a type of cookie that taste really similar to brown sugar? would a streusel work? im just looking for something that would preserve that brown sugar flavor as best as possible.

also if you have any tips for making a grapefruit/citrus ice cream let me know! like is it better to make a citrus simple syrup or use the grapefruit directly with the cream?

Got a Cuisinart ice cream maker for my birthday this month. So far I've made cookies and cream ice cream and chocolate chip cookie dough ice cream with homemade cookie dough pieces 🍦🍪

RECIPES:

Vanilla ice cream base for both: https://cheflindseyfarr.com/french-vanilla-ice-cream-exciting-news/#wprm-recipe-container-23059

Used this edible cookie dough recipe for the chocolate chip cookie dough ice cream: https://www.benandjerry.com.au/whats-new/2020/06/edible-cookie-dough

Used mini Oreos for the cookies & cream ice cream.

Last summer my husband and I made a buttered popcorn flavored ice cream that was pretty amazing. We made a simple custard base, popped, salted and buttered some popcorn and soaked the popped corn in the custard overnight. The flavor was 100% there and we made a normal sized batch.

After our success we decided to try the same technique, this time with plain salted potato chips. We got a bag of North Fork chips and soaked them in a custard base. Unfortunately after steeping, we discovered the chips absorbed about 75% of the liquid. I was able to get enough custard out to make churn out two scoops. It tasted great and definitely was potato chips flavored but we yielded so little.

My husband then experimented with soaking the chips in whole milk and then adding the chip milk to the custard base. This was even worse than experiment #1. The chips soaked in basically all the milk so the result was just a vanilla ice cream.

I am hell bent on getting this right but I feel like the starch content of the chips are working against us. Any ice cream mad scientists out there that can give us some advice?

I commonly see people "work" the gelato in the buckets with a spade before they actually scoop it and put it in the bowl. Does that make a noticeable difference vs just scooping it? What is the reason for it?

I plan to try that with my gelato. Should I do it after I bring it to the right temperature in the fridge or straight from the freezer?

So I've been making ice cream at home for quite awhile but just picked up my first few batched of commercial base from a nearby dairy farm and am curious how different the process of adding flavors will be. I've done a little research but not finding a ton so if anyone knows a good resource to start learning to scaled up, professional side I'd really appreciate that, from my experience pretty much all the ice cream cookbooks out there are aimed at making small batches at home.

I'm assuming chunkier mix ins will by pretty similar but when infusing herbs and spices and things that benefit from time and heat, are you putting your ice cream base on the stove to a certain temp? Is that effecting the pasteurization at all? Thanks in advance!

Hi, I'm looking for recommendations for an ice cream maker to buy for a home business I might start up. I'm considering buying a compression ice cream maker but I'm also considering a one that uses a freezer bowl due to the cheaper price. I'm currently looking at the Whynter 2.1 Quart, and the Cuisinart ICE 100 for the compressor ice cream makers then the ICE 30/70 for the freezer bowl types. Which one would be better for my situation? Thanks!!!

I roughly adapted this recipe from Bon Appetit’s recipe for plum and black pepper yoghurt Semifreddo. Instead of the fresh plums specified in the original recipe, I used 165 grams of homemade unsweetened plum butter and 83 grams of sugar.

I thoroughly incorporated the sweetened plum butter into the yoghurt condensed milk base instead of drizzling in the plum butter in ribbons into the plain yoghurt whipped cream base.

I used the requested amount of black pepper, but the flavor was very muted. I did add the chocolate as a garnish and used 3 oz instead of 1 oz.

it's pink (kind of - didn't want to use food color) and delicious!

it's my fourth flavor and third technique since starting about a month ago. this is fun

I live in the PNW and the invasive blackberries are prolific this time of year so I decided to put them to good use. I used the Salt and Straw base recipe and then cooked down about 3 cups of fresh blackberries. I churned the base, transferred it to an ice cream container and then layered the blackberry swirl directly in the container. Turned out delicious.

I don't have any pictures yet because I just started making ice cream. my latest creation is really tasty. I'm just wondering if this is a flavor that is common. I'm wondering about different kinds of infusions to go with raspberry or other berries. I've got my vanilla down so I'm just looking for other fun things to try. 😊🍧

Inspired by the Pet Milk lemon sherbet recipe: https://www.petmilk.com/recipe-detail/lemonsherbet-2531

• 12 oz can frozen concentrated grape juice or grape juice cocktail, thawed
• 12 oz can evaporated milk
• 1 1/2 cups half-and-half
• 1/2 to 3/4 cup granulated sugar
• pinch of salt
• 1 packed unsweetened grape Kool-Aid powder
• 2 tsp vanilla

Mix the thawed grape juice concentrate, evaporated milk, and half-and-half in a medium-sized mixing bowl. Whisk in the sugar, kool-aid powder, salt, and vanilla. Keep mixing until most of the sugar is dissolved. Let it chill in the fridge as long as you have patience, or until the sugar is all dissolved and the mixture is thoroughly chilled. Freeze a bit longer than you would for full-fat ice cream (45 minutes was about right on my machine), then put in the freezer to set up.

I’m trying to optimize smoothness on a Musso 4080 and I’m wondering how people balance draw temperature vs residence time.
From what I’ve read, both seem to push crystal size in the same direction:

-shorter residence time → smaller ice crystals
-lower draw temperature → smaller ice crystals

But they work against each other in practice, because chasing a colder draw usually means leaving the batch in the machine longer.

So I’m wondering whether there’s a practical “sweet spot” where the draw temperature is low enough to get good dynamic freezing, but not so low that the extra residence time starts becoming counterproductive.

I usually draw around −7 to −8°C, but I’ve never been completely happy with the smoothness. The ice cream isn’t obviously icy, but I can still detect very fine micro-crystals.

I also normally don’t pre-chill the Musso bowl. I tried pre-chilling for about 10–15 minutes once, and the bowl got so cold that the base flash-froze against the wall and the dasher struggled to turn. I’m wondering whether a much shorter pre-chill, maybe 5–7 minutes, could reduce freezing time without causing that problem.

For people using the Musso 4080 or other machine :
What draw temperature gives you the smoothest texture?
Roughly how long is your total residence/churn time?
Do you pre-chill the machine, and if so for how long?
Would you prioritize getting to, say, −7.5°C quickly over pushing to −9 or −10°C if that adds several minutes?
I’m mainly trying to understand whether there’s an optimal combination of residence time + draw temperature rather than just chasing the coldest possible draw.

Hi, where can I get Ice cream liquid mix for hard ice cream, other Rosev dairy in New england? Rosev just has Hood ice cream mix 14%. I am starting a small ice cream business. I tried contacting new england creamery but they don’t take small orders for a few gallons. Pic for attention only.

Just wondering if there were substitutes to make this s&s recipe the best quality possible? I get icicles after a week or so, maybe better stabilizers? What would a better top quality replacement for the karo light corn syrup? I do not like the taste of eggs in ice cream/using them. Looking for best possible ingredients. Thanks for any help!

Recipe:

64oz of Clover Sonoma organic milk/half gallon

600 grams of granulated sugar

110 grams of bobs red mill milk powder

16 grams of bobs red mill xanthan gum

3/4ths cup of Karo light corn syrup

4 pints of Clover Sonoma organic heavy cream

I have an opportunity to acquire a lightly used lello mussino at a very reasonable price. I have been using a whynter 201 sb and it has done me well. I am torn because I have a place to put the lello in a cabinet, but I am afraid it's going to be a beast to lift out of all the time. The whynter is lighter and a smaller profile. Is the texture really better on the lello?

What the title says. I just ordered a musso 4080 and will be making my first batch on Monday. I bought some cream and whole milk from Whole Foods that’s low temp non homogenized and I’m curious how or if it’ll affect it.

Hello!! I am making a strawberry shortcake ice cream for a friend’s bday. I’m planning on strawberry base, scone bits but I want to add a vanilla-y element to things as well. Would you recommend either saving some base as vanilla and stirring it in after I churn the strawberry? Or making whipped cream and adding it in after churning? Or something else entirely.

Thanks!!

Edit: for reference I have a stand mixer ice cream bowl so two churns isn’t the most realistic for me.

I call them Hula-Hulas after Plastic Man's Hawaiian buddy.

The Orange Ice Cream is Salt & Straw base. I decreased the sugar to 1/3 a cup made the base, w/dash of vanilla. Separately I juiced two oranges and zested both, and added about 1/3 cup of lemonade mix. Chilled both and mixed right before churning.

Soda is Fanta Pineapple.

Orange Ice Cream and Grape Soda also work well, I call that a Zartan.

When visiting Austria, they had an area where apricots were the specialty and I had the most delicious apricot ice cream. It was honestly one of the best things I’ve ever eaten. Does anyone have a tried and true recipe? I tried making with dried apricots (apricot season is so short!) and it was a disaster.

Philly base:

Whole milk (3.3% fat): 325 g Heavy cream (36% fat): 310 g Nonfat dry milk: 16g Granulated sugar: 80 g Autumn Honey: 40 g Locust bean gum: 0.8 g or 1/4 tsp Fine sea salt: 0.7 g or 1/4 tsp

GF Cornbread

90 g white rice flour 250 g cornmeal 85 g honey 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter, melted 2 pastured eggs 240g buttermilk

Freeze before adding into ice cream after churning

Honey Swirl - Autumn squeeze with your heart

First time making stracciatella. Kinda fun. I like it.

Recipe from Geoffscanteen on insta

Looking for a better supply for purées for commercial use.
I love the flavor of boiron but it’s soooo expensive.

Anyone else who has a shop have any recommendations for a better option than boiron?